Growing herbs in the garden is amazing. They really help flavor food and I feel like an expert in the kitchen when I use fresh herbs. There are so many ways you can use fresh herbs for cooking. You can use them in foods directly, making herbal vinegars, and even herb flavored butter.
Making a compound butter adds a wonderful touch to your food. You can top steaks or fish with it, spread it on hot, fresh, homemade bread. Use it pizza dough, brushing it on before baking. Toss basil butter over hot pasta for a quick and easy weeknight meal. Try adding rosemary and garlic butter to mashed potatoes for a flavor the whole family will love! It’s great as a spread on sandwiches like grilled cheese, too!
Making compound butter with dried herbs can help you store your herbs longer, too. Most dried herbs will begin to lose flavor after 3-6 months, but stored in butter, the flavor can shine up to a year later. You can also use fresh herbs in your herb butters, straight from your garden.
Some delicious herb and combinations to try for compound butter:
- basil and sun dried tomatoes
- blue cheese and rosemary
- garlic and rosemary
- Parmesan cheese and Italian seasoning
- cheddar and thyme
- 1 pound butter, salted preferred
- 1/2 cup fresh herbs of choice
- specialty cheese or other add ins if desired.
Allow butter to soften on the counter for 15-20 minutes.
Add softened butter to food processor or mixer.
Whip for 2-3 minutes, making the butter fluffy.
Add herbs and cheese and continue to whip for an additional 2 minutes.
Scoop into a jar or bowl with a tight fitting lid.
Store covered in the fridge for up to 2 weeks.
You can also freeze herb flavored butter for up to a year in an airtight container.